Escarole and White Bean Soup- FOR CLEANSE

 

Escarole and White Bean Soup

Escarole and White Bean Soup fork user rating fork user rating

Makes 4 servings

Use vegetable stock or broth to make this soup vegetarian.

Ingredients

  • 1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large garlic clove, chopped
  • 1 large celery rib, cut diagonally into 1/8-inch-thick slices
  • 2 carrots, cut diagonally into 1/8-inch-thick slices
  • 2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth
  • 3 cups water
  • 1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained
  • Accompaniment: grated parmesan

Preparation

Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.

Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Escarole-and-White-Bean-Soup-107183#ixzz2pmY1qiBr

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